Pineapple, Avocado Teriyaki Chicken Sandwiches
- 4 boneless skinless chicken breasts
- 12 -16 ounces teriyaki marinade
- 4 pineapple slices
- 1 avocado, sliced
- 4 -8 slices romaine lettuce
- 4 whole grain buns, toasted
- Marinate chicken in 1/2 of the marinade for at least 30 mins, but up to 12 hours.
- Preheat a grill (such as George Forman) or non-stick skillet to medium heat and spray with a bit of cooking spray.
- Place chicken in pan and drizzle with1/4 of the remaining marinade.
- (If cooking in a skillet, flip the chicken halfway through cooking, about 5-6 mins).
- When chicken only has a few minutes remaining place the pineapples slices onto the grill or pan and drizzle with 1/4 of the remaining marinade.
- Place the avocado, lettuce, pineapple, and chicken onto the buns.
- Use the remaining marinade to drizzle onto the sandwiches and dipping.
chicken breasts, teriyaki marinade, pineapple, avocado, romaine lettuce, grain buns
Taken from www.food.com/recipe/pineapple-avocado-teriyaki-chicken-sandwiches-357696 (may not work)